Blog: Matching bread to soup

Catherine Sleep | 29 November 2006

La Brea bakery is urging consumers and restaurateurs to give more thought to the bread they eat and serve. The American company said that pairing certain varieties of bread with different soups, broths and chowders can heighten the culinary enjoyment of both as the flavour of the bread complements that of the soup.

The company foresees a day when it will no longer be sufficient to offer just white or brown bread (well, they would, wouldn’t they?). “Like choosing the right wine to go with a dish, you should serve a quality specialist bread that can enhance the soup’s flavours,” La Brea argues.

So far, so fairly reasonable. But then the company predicts that restaurants will start hiring specialist bread waiters, presumably analogous with sommeliers. Now that, I can’t see happening anytime soon.

Anyway, it’s lunchtime so I’m off for some spicy potato and lentil soup, which I’m embarrassed to admit I’ll be ‘pairing’ with a slice of supermarket brown. Shame on me.

La Brea Bakery


BLOG

Unilever and Danone continue B Corp push

Unilever and Danone are two of the largest food companies to have embraced the B Corp certification and over the last 24 hours have made fresh announcements....

BLOG

General Mills trials new way of buying Haagen-Dazs

On Friday (7 September), ice-cream lovers in part of central London were able to order Häagen-Dazs on their phones - and have it delivered directly to them, wherever they were....

BLOG

just-food closed on Monday 27 August

As I type, grey skies cover south-east London, with drizzle hitting the windows - but the forecast is set fairer for tomorrow when the country has its final public holiday before Christmas Day....



Forgot your password?